The Skinny DC Foodie: A Different Side

I enjoy my traditional sides as much as I love burgers and slightly burnt hotdogs:? salad with dressing, baked beans, grilled corn on the cob and potato salad.? But every now and then, I like a variation of that traditional side.? I found one courtesy of The Barefoot Contessa on http://www.foodnetwork.com/.? I made it four to five times last summer and I made it again this year for Memorial Day Weekend.? This corn salad is fresh and crisp (and tasty), perfect for a summer barbeque, and can also be eaten as a substitute for traditional tomato salsa on steak tacos.? And since it isn?t meant to be eaten hot, it transports rather well.

Try it for your next cookout!

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Fresh Corn Salad

(Courtesy of The Barefoot Contessa Cookbook)

-5 ears fresh white corn, shucked

-? cup small-diced red onion (use less if you or your guests aren?t fans of raw onions)

-3 tablespoons apple cider vinegar

-3 tablespoons olive oil

-? teaspoon kosher salt

-? teaspoon fresh ground black pepper

-? cup julienned fresh basil leaves (use less if you or your guests aren?t fans of basil)

In a large pot of boiling water, cook the corn for 5-10 minutes or until the starchiness is just gone.? Drain and immerse in ice water to stop the cooking and set the color.? When the corn is cool, cut the kernels off of the cob, cutting close to the cob.? Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt and pepper.? Just before serving, toss in the fresh basil.? Serve cold or at room temperature.

The Skinny DC Foodie

Source: http://skinnydcfoodie.blogspot.com/2011/05/different-side.html

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